Alison Roman’s favorite pie: lemon cream pie with sea salt

Alison Roman lemon cream pie with sea salt


lemon cream pie with sea salt by Alison Roman

In the new book Sweet Enough by Alison Roman you will not find a lemon meringue pie, but a lemon CREAM pie. Because why would you eat raw egg whites with sugar, when you can also opt for cream?

Alison Roman: ‘I would kill for this cake. The lemon (fresh, sour) can take the meringue, but it really NEEDS the whipped cream (full, greasy) as a counterbalance, for a balanced and complete piece of cake.’

We spoke with Alison Roman about dessert people, her success and why imperfections are allowed to be seen. Read the full interview here.

Corridor cake
kitchen American
Keyword alison roman, bio lemon, lemon, lemon cream, lemon pie, cream
portions 1 cake
Author delicious.


For the bottom

  • 225 g Vanilla waffles, graham crackers or speculoos biscuits
  • 85 g (6 tbsp) butter, melted
  • 4 g (1 tsp) coarse sea salt

For the filling and topping

  • yolks of 4 large eggs
  • 1 tin can 400 ml sweetened condensed milk
  • 300 ml 1¼ cup fresh lemon juice (about 6 lemons)
  • 240 ml 1 cup sour cream


  • This cake can be made up to 4 days in advance and stored loosely covered in the refrigerator.
  • For the base: preheat the oven to 180°C.
  • Put the wafers in a bowl and crumble them with your hands into coarse crumbs, no bigger than lentils. (Or put them in a zip bag and crush with a rolling pin, or use a food processor.) Mix them with the melted butter and salt until you have really smooth crumbs, much like wet sand. Press the crumbs into a 23cm pie dish.
  • Bake the bottom for 12 to 15 minutes until the edges start to brown. Remove the mold from the oven and let it cool. Leave the oven on.
  • For the filling: Place the yolks in a large bowl and beat vigorously with a whisk for a few minutes until light yellow and smooth. Add the condensed milk and beat for a few more minutes until you have a light, airy mass. Whisk in the lemon juice with a generous pinch of salt.
  • Pour the filling into the pre-baked base and return the mold to the oven. Bake the cake for another 30 to 35 minutes until the center barely vibrates. Note: the top should not brown, so keep an eye on the color. Let the cake cool completely.
  • For the topping: make the topping just before serving this fabulous cake. Place the cream in a large bowl and whisk in the icing sugar with a whisk until medium peaks form (lifting the whisk will hold the peaks). This can also be done with an electric mixer. Beat in the sour cream with a whisk (no need to spatula, the cream is firm enough). Spread that all over the top of the cake, as high or decorative as you like.



Also check out Alison Roman’s other recipes.

This article Alison Roman’s favorite pie: lemon cream pie with sea salt appeared first on delicious.magazine.

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